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Coriander, popularly known as Dhanya in India, is widely used across various regional cuisines to flavour curries, stir-fries, snacks, breakfast items, etc. The fresh leaves of coriander are commonly used as garnishing on most dishes; they are added raw to the dish just before serving as heat tends to lessen its flavour rapidly.
The seeds are used for pickling and brining, and a ground powder is used in cooking for as a spice in dishes like curry and in baked goods. Coriander can be considered both a herb and a spice. It is a member of the parsley family. The word coriander can be used to define the whole plant. Coriander seeds are round and tarnish brown and have a bit of a spicy, citrusy flavour. Coriander is a native plant around the world, including Europe, Asia, Africa, and America. The coriander spice Dhanya Powder is the ground form of seeds and is very popular in India. It is one of the customary spices that is used in many savoury dishes. Coriander can easily be considered as one of the oldest spices.
